# What you need:
→ Vegetables
01 - 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
02 - 1 small red onion, thinly sliced
03 - 1 red bell pepper, diced
04 - 2 cups baby spinach leaves
→ Beans & Grains
05 - 1 (15 oz) can black beans, drained and rinsed
06 - 4 large flour tortillas or gluten-free tortillas
→ Seasonings & Spices
07 - 2 tablespoons olive oil
08 - 1 teaspoon ground cumin
09 - 1/2 teaspoon smoked paprika
10 - 1/2 teaspoon ground cinnamon
11 - 1/2 teaspoon ground coriander
12 - 1/4 teaspoon cayenne pepper (optional)
13 - Salt and freshly ground black pepper, to taste
→ Extras
14 - 1/2 cup cranberry sauce (optional)
15 - 1/4 cup chopped fresh cilantro (optional)
16 - 1 ripe avocado, sliced (optional)
17 - Fresh lime wedges, for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine sweet potato cubes, red onion, and red bell pepper with olive oil, cumin, smoked paprika, cinnamon, coriander, cayenne (if using), salt, and pepper. Toss to coat evenly.
03 - Spread vegetables in a single layer on the prepared baking sheet. Roast for 25 to 30 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
04 - While vegetables roast, warm black beans in a small saucepan over medium heat until heated through.
05 - Warm tortillas in a dry skillet or microwave until pliable.
06 - Spread a thin layer of cranberry sauce on each tortilla (if using). Add roasted vegetables, black beans, spinach, avocado slices, and cilantro.
07 - Roll tortillas tightly, tucking in the sides to form wraps. Slice in half and serve with fresh lime wedges.
